Ingredients
- 1 cup dried lentils, rinsed
- 1 large onion, diced
- 2 carrots, chopped
- 2 stalks of celery, chopped
- 3 cloves of garlic, minced
- 1 can diced tomatoes (14 oz)
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried thyme
- 1 bay leaf
- Salt and pepper, to taste
- 2 tablespoons olive oil
- Optional: Fresh parsley for garnish
- Step-by-Step Recipe
Sauté the Vegetables:
- In a large pot, heat the olive oil over medium heat.
- Add the onions, carrots, and celery, cooking until softened.
- Stir in the garlic and cook for another minute.
Cook the Lentils:
- Add the rinsed lentils to the pot, along with the diced tomatoes, vegetable broth, cumin, thyme, and bay leaf.
- Bring the mixture to a boil, then reduce heat and let it simmer uncovered for about 25-30 minutes, or until the lentils are tender.
Final Touches:
- Season with salt and pepper to taste.
- Remove the bay leaf before serving.
Serve:
- Ladle the soup into bowls and garnish with fresh parsley if desired.
- Nutritional Information
- This vegan lentil soup is a powerhouse of nutrition. Lentils are an excellent source of plant-based protein and fiber, which aid in digestion and provide lasting energy. The vegetables add essential vitamins and minerals, making this soup a balanced and wholesome meal.
Conclusion
This vegan lentil soup is more than just a meal; it's a bowl of comfort that nourishes both the body and soul. Its simplicity and wholesomeness make it a fantastic option for any day of the week. Serve it as a main course or as a starter, and enjoy the cozy embrace of this delightful vegan dish.
